Panjiri Recipe | Dhaniya Panjeeri Janmashtami Special

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Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with detailed photo and video recipe. An authentic and traditional Krishna Janmashtami bhog prasadam special made with dry fruits and coriander seeds. This is an extremely simple, healthy, and tasty bhog prasad recipe, loaded with all the goodness of dry fruits. It is especially served during the festival fasting celebration as it gives the required and essential nutrients and energy to the body.
panjiri recipe


Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with step-by-step photo and video recipe. Indian festival is always synonymous with the myriad types of recipes involved in celebrating this festival. Typically it is loaded with sugar or jaggery-based sweets, barfi or dessert recipes, but there are purpose-based bhog recipes too. One such easy and simple Krishna Janmashtami bhog prasadam is panjiri recipe or Dhaniya panjeeri known for its taste and flavor.

Traditionally, the Krishna Janmashtami is celebrated across India but in its own unique different way. I come from Udupi, known for its famous Krishna temple. In my hometown, Janmashtami is celebrated as one of its major festivals. It is celebrated with different types of laddus and various kinds of savories like chakli and kodubale. However, the kind of recipes or bhog for Janmashtami is totally different in North India. The most common one is panjeeri recipe with panchamrit. I have shown both in this video post. As matter of fact, even the panchamrit is totally different from what we prepare in South India. Yet there are overlapping ingredients and most importantly the rationale behind using it. Do try this simple and subtle bhog for this year’s Krishna Janmashtami.

panjeeri recipe Furthermore, some more related and additional tips, suggestions and variants to the panjiri recipe. Firstly, and most importantly there is a procedure to serve this combo of panjeeri and panchamrit. It has to be always panjiri first and followed by panchamrit. This is the pattern followed and that’s how it should be served. Secondly, even though this bhog is from North India, there could be myriad different ways to prepare it. This may change with the set of ingredients, but the set of ingredients used in this post is the most common recipe. Lastly, the panjeeri is prepared with dry ingredients and hence has a longer shelf life. However, with panchamrit, it contains milk and yoghurt which may curdle soon. Hence, prepare it just before serving.


Finally, I request you to check my other related Indian Sweets Recipes Collection with this post on panjeeri recipe. It mainly includes my other related recipes like Dry Fruit Barfi Recipe, Banana Halwa Recipe, Gulab Jamun Recipe – Soft with Milk Powder, Lauki Ki Barfi Recipe – No Mawa Mithai, Peanut Katli Recipe – Cheaper Kaju Katli, Suji Ka Halwa Recipe, Thandai Barfi Recipe, Makhana Ladoo Recipe – No Sugar, carrot malpua – no soda no maida, rasa vada sweet. Further to these, I would also like to add some more related recipe categories like,

Panjiri video recipe:

Recipe Card for panjeeri:

panjiri recipe

panjiri recipe | panjeeri recipe | Dhaniya Panjiri Janmashtami Special

HEBBARS KITCHEN
easy panjiri recipe | panjeeri recipe | Dhaniya Panjiri Janmashtami Special
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course prasadam
Cuisine north india
Servings 4 Servings
Calories 284 kcal


Ingredients
 

for dhaniya panjiri:

  • ½ cup coriander seeds
  • 4 tsp ghee
  • ½ cup makhana / lotus seeds
  • 2 tbsp almonds (chopped)
  • 2 tbsp chironji
  • 2 tbsp cashew (chopped)
  • 2 tbsp melon seeds
  • 2 tbsp raisins
  • 3 tbsp dry coconut (grated)
  • ½ cup sugar powder
  • ½ tsp cardamom powder
  • few tulsi leaves

for panchamrit:

  • 1 cup raw cow milk
  • ½ cup curd
  • 2 tbsp sugar
  • 1 tsp ghee
  • 1 tbsp honey
  • 2 tbsp ganga jal
  • 2 tsp raisins
  • 2 tsp cashew
  • 2 tsp almond
  • 2 tbsp dry coconut (grated)
  • 2 tsp chironji
  • 2 tsp melon seeds
  • 3 tbsp makhana / lotus seeds
  • few tulsi leaves

Instructions
 

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

  • firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.
  • in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.
  • roast on low flame until the coriander powder turns aromatic and changes its color.
  • transfer to a plate and allow to cool completely.
  • in the same pan, heat 1 tsp ghee and roast ½ cup makhana.
  • roast until the makhana turns crunchy.
  • transfer to the same plate and allow it to cool completely.
  • now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.
  • roast until the nuts turn crunchy and golden brown.
  • also, add 3 tbsp dry coconut and roast on low flame.
  • transfer to the same plate and allow it to cool completely.
  • further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.
  • crumble and mix making sure everything is well combined.
  • finally, dhaniya panjiri recipe is ready for bhog.

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

  • firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.
  • mix well making sure everything is well combined.
  • now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.
  • mix well so that everything is combined.
  • further add 3 tbsp makhana and few tulsi leaves.
  • mix well and panchamrit is ready for bhog.

Nutrition

Calories: 284kcalCarbohydrates: 45gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 16mgSodium: 10mgPotassium: 337mgFiber: 7gSugar: 12gVitamin A: 0.1IUVitamin C: 3mgCalcium: 136mgIron: 3mg


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How to make panjiri with step by step photo:

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

  1. firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.
  2. in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.
  3. roast on low flame until the coriander powder turns aromatic and changes its color.
  4. transfer to a plate and allow to cool completely.
  5. in the same pan, heat 1 tsp ghee and roast ½ cup makhana.
  6. roast until the makhana turns crunchy.
  7. transfer to the same plate and allow it to cool completely.

  8. now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.
  9. roast until the nuts turn crunchy and golden brown.
  10. also, add 3 tbsp dry coconut and roast on low flame.
  11. transfer to the same plate and allow it to cool completely.
  12. further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.
  13. crumble and mix making sure everything is well combined.
  14. finally, dhaniya panjiri recipe is ready for bhog.
    panjeeri recipe

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

  1. firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.
  2. now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.
  3. mix well so that everything is combined.
  4. further, add 3 tbsp makhana and few tulsi leaves.
  5. mix well and panchamrit is ready for bhog.

notes:

  • firstly, make sure to roast the coriander powder really well. else the panjiri will taste bitter.
  • also, add nuts and dry fruits of your choice to make it nutritious.
  • additionally, sugar can be replaced with jaggery for a healthier option.
  • finally, dhaniya panjiri recipe and panchamrit are the most popular prasad offerings on the occasion of Janmashtami.